Are Plant-Based Steaks Healthy? What Experts Say About Store-Bought Options
Nutrition experts are warning consumers to be cautious about the health claims surrounding plant-based steaks, citing concerns over high levels of additives, low protein content, and excessive salt. Dr. Jean-Michel Cohen, a leading nutritionist, strongly discourages their consumption, stating they are often “highly processed” and contain “a lot of food additives, preservatives, and colorings,” representing “the worst choice” for health-conscious individuals.
The criticism comes as the market for plant-based meat alternatives continues to expand, driven by ethical concerns, environmental awareness, and a growing interest in reducing animal protein intake. According to figures from Sojasun, veganism accounts for 0.3% of the French population, vegetarianism 0.8%, pescetarianism 1.1%, and flexitarianism a significant 24%. This surge in demand has prompted food manufacturers to develop a wide range of vegetarian options, including plant-based steaks, typically based on proteins derived from soy, wheat, legumes, or quinoa.
However, Dr. Cohen points to specific examples of products failing to live up to their marketing promises. He highlighted BetterBalance’s 100% plant-based, protein-source panés, which contain only 10% protein per portion, equating to 8 grams. “The contribution of complex carbohydrates dominates the product,” he explained, “which is not very interesting for a protein substitute.”
Despite the overall skepticism, Dr. Cohen identified one brand as comparatively better: ACCRO’s Haché Spécial Burger, which boasts a Nutri-Score of A. This product contains 17 grams of protein per 100 grams, along with added iron and vitamin B12. He noted that this option maintains “an interesting quality of fatty acids and a favorable protein/lipid ratio.”
Raphaël Gruman, another nutritionist, advocates for a different solution: homemade plant-based steaks. He suggests a recipe based on lentils, spices, and vegetables. His recipe involves mashing cooked lentils with onion, garlic, carrot, an egg, breadcrumbs, soy sauce, smoked paprika, cumin, and coriander, seasoned to taste. The mixture is then formed into patties and pan-fried for 3-4 minutes. “This is very effortless to make at home, and then you have good ingredients and less processing,” Gruman stated. “That’s the whole point of a vegetarian diet, which is normally less inflammatory, especially because it excludes red meats. We therefore identify these positive aspects with a homemade recipe like this one.”
The concerns raised by these nutritionists echo a broader discussion about the true health benefits of processed plant-based foods, prompting consumers to carefully examine ingredient lists and consider alternatives like home cooking.